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Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...